1\/4 C. all-purpose flour
\n2 T. all-purpose flour
\n1\/2 tsp. table salt
\n1\/2 tsp. black pepper
\n1\/4 tsp. ground nutmeg
\n1 pound boneless, skinless chicken breast(s), four 4 oz pieces
\n4 tsp. olive oil
\n4 medium scallion(s), very thinly sliced
\n2 medium garlic clove(s), minced
\n4 fl oz brandy
\n1\/3 C. chicken broth, low sodium
\n1\/2 tsp. sugar
\n4 items plum(s), peeled and sliced
\n2 nectarine(s), peeled and sliced<\/p>\n
Combine flour, salt, pepper, and nutmeg on a sheet of wax paper. Dredge chicken in mixture to coat all over. Heat 2 tsp. oil in a nonstick skillet, then add scallions and garlic. Saut\u00e9 until soft. Transfer to a plate. Heat remaining 2 tsp. of oil in skillet. Add chicken and brown 3 to 4 minutes on each side. Stir in brandy, broth and sugar, then return scallions to pan. Bring to a boil, then add plums. Reduce heat, cover and simmer until chicken is cooked through, about 5 minutes. Add nectarines and cook, stirring occasionally, until heated through.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. all-purpose flour 2 T. all-purpose flour 1\/2 tsp. table salt 1\/2 tsp. black pepper 1\/4 tsp. ground nutmeg 1 pound boneless, skinless chicken breast(s), four 4 oz pieces 4 tsp. olive oil 4 medium scallion(s), very thinly sliced 2 medium garlic clove(s), minced 4 fl oz brandy 1\/3 C. chicken broth, low sodium 1\/2 tsp. sugar 4 items plum(s), peeled and sliced 2 nectarine(s), peeled and sliced Combine flour, salt, pepper, and nutmeg on a sheet of wax…<\/p>\n